Tangy Dill Bread

Featured in Appetizers & Snacks.

Tried this dill loaf on impulse, and now it’s a family favorite! The pickles and herbs add amazing flavor, while the onion mix gives it depth. Done fast, ready in under 60 min. It smells divine while baking and tastes best warm with butter. Even picky eaters love the unique flavor. Works perfectly with soup or as a snack. Crunchy crust, soft inside – everyone’s hooked when they try it.
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Updated on Mon, 21 Apr 2025 20:05:58 GMT
Golden loaf packed with sliced pickles, sprinkled with sesame, and finished with fresh herbs. Pin it
Golden loaf packed with sliced pickles, sprinkled with sesame, and finished with fresh herbs. | tasteofmoms.com

This Dill Pickle Bread tastes unbelievably good. I found this gem during my pickle-crazy days and it's now my go-to bake. The zesty kick of dill pickles folded into soft bread makes something completely different and downright irresistible.

What Makes This Bread Stand Out

Everyone does a double take when they try this bread. They start curious and end up completely sold. It hits that sweet spot between pickle zing and comforting bread. I can't get enough of watching people's surprised reactions at first bite. And it's so simple to whip up you'll feel like a pro baker.

What You'll Need

  • Eggs: 2 fresh eggs.
  • Dill Pickles: ⅓ cup chopped small.
  • Fresh Dill: ¼ cup, finely chopped.
  • Baking Soda: ¼ teaspoon.
  • Baking Powder: 1½ teaspoons.
  • Sugar: 2 tablespoons to counter the sourness.
  • Onion Soup Mix: 1 packet, our hidden weapon.
  • All Purpose Flour: 1¾ cups.
  • Pickle Juice: 2 tablespoons for extra flavor.
  • Vegetable Oil: ½ cup for softness.
  • Sour Cream: ¾ cup for extra moisture.
A sliced savory cake topped with pickles and garnished with dill, displayed on a wooden surface alongside whole pickles. Pin it
A sliced savory cake topped with pickles and garnished with dill, displayed on a wooden surface alongside whole pickles. | tasteofmoms.com

Simple Baking Steps

Cool and Slice
Let the bread cool completely before cutting for clean slices.
Bake
Transfer the mix to your pan, level the top, and bake around 45 minutes until golden and a toothpick comes out without batter.
Combine Dry Ingredients
Add the flour, onion soup mix, sugar, baking powder, and baking soda. Mix in fresh dill last and stir just enough to combine.
Add Pickles
Stir in the tiny diced dill pickles.
Mix Wet Ingredients
In a big bowl, blend sour cream, vegetable oil, eggs, and pickle juice until combined.
Preheat the Oven
Warm your oven to 350°F and put parchment paper in a loaf pan.

Custom Tweaks

I'm always tweaking this recipe. Sometimes I mix in sharp cheddar that creates amazing gooey spots throughout. Adding sesame seeds on top gives it a lovely crunch. My friend who can't eat gluten makes it with alternative flour and tells me it comes out wonderful.

A sliced loaf of bread topped with pickles and herbs on a wooden cutting board, accompanied by a small bowl of pickled cucumber slices. Pin it
A sliced loaf of bread topped with pickles and herbs on a wooden cutting board, accompanied by a small bowl of pickled cucumber slices. | tasteofmoms.com

Frequently Asked Questions

→ What's the best way to keep it fresh?
Leave at room temperature for two days, chill for up to a week, or freeze for about two months. Keep it sealed tight.
→ Can this be made without gluten?
Just sub the regular flour with a gluten-free mix. You might need to tweak the liquids to get it just right.
→ Is veganizing this possible?
Use dairy-free sour cream instead, and swap eggs with flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg).
→ What type of pickles should I use?
Stick to dill pickles for the best results. Sweet ones totally change the overall flavor.
→ What pairs well with this loaf?
Serve with deli meats, cheese spreads, soups, or toast it up and slather with butter. Sandwiches work too!

Conclusion

A flavorful tangy bread made with pickles and herbs, perfect for any gathering. Soft, tasty, and goes great with countless pairings.

Tangy Dill Bread

Zesty loaf combining dill pickles and fresh herbs. Great for sandwiches, as a side, or even on its own.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes
By: Ashley


Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 loaf)

Dietary: Vegetarian

Ingredients

01 2 tablespoons sugar.
02 1 packet onion soup mix.
03 1/3 cup diced dill pickles.
04 1 1/4 teaspoons baking powder.
05 1/2 cup vegetable oil.
06 3/4 cup sour cream.
07 2 large eggs.
08 1/4 cup fresh dill.
09 2 tablespoons pickle juice.
10 1 3/4 cups all-purpose flour.
11 1/4 teaspoon baking soda.

Instructions

Step 01

Set your oven to 350°F and line a 9x5 pan with some parchment paper.

Step 02

Stir together the sour cream, eggs, pickle juice, and oil. Toss in the chopped pickles after mixing.

Step 03

Stir baking soda, soup mix, powder, sugar, and flour together until combined.

Step 04

Pour wet mix into the dry, stirring gently. Add the fresh dill last.

Step 05

Pour the batter into the pan. Put in the oven for around 40 minutes. A toothpick should come out clean. Let it cool in the pan for 10 minutes.

Notes

  1. Use a gluten-free blend if you want a GF option.
  2. Substitute with dairy-free sour cream and flax eggs for a vegan-friendly version.
  3. It stays fresh for 2 days at room temperature, 7 days in the fridge, or 2 months in the freezer.

Tools You'll Need

  • Mixing bowls.
  • 9x5 pan.
  • Whisk.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Contains eggs.
  • Contains gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 307
  • Total Fat: 18 g
  • Total Carbohydrate: 28 g
  • Protein: 6 g